This is an easy carrot cake with cream cheese frosting recipe. It's moist, light and fluffy with wonderful texture. The cream cheese frosting is incredibly delicious, complementing the cake perfectly!
Moist Fluffy Carrot Cake Overview
This is honestly one of my favorite cake recipes! It's moist and fluffy with a hint of spices. I've added shredded carrots and crushed pineapple - a trick that many grandmother's know will make the cake sweet and fluffy! However, you do not need to include the pineapple if you prefer.
This cake is baked on a baking sheet. It's an easy way to make a large simple cake with lots of servings! You can also bake it in a 9x13 baking dish as well.
The cream cheese frosting is so good and complements the cake perfectly. Cream cheese frosting has always been my personal favorite for any cake recipe as it's tangy, creamy and sweet all at the same time.
A couple quick important tips: let the butter and cream cheese soften completely to room temperature before getting started. And let the cake cool completely before spreading on the frosting or it will melt. You can speed up this process by placing the baked cake in the fridge for a bit (read my instructions below).
Recipe Ingredients
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 ½ tsp cinnamon
- ½ tsp ginger
- ¼ tsp salt
- ⅛ tsp nutmeg
- 4 large eggs - room temperature
- 1 cups granulated sugar
- ½ cup brown sugar
- ¾ cup vegetable oil
- 1 tsp vanilla extract
- 3 cups shredded carrots
- 15 oz canned crushed pineapple - drained through strainer
Cream Cheese Frosting:
- 4 cups powdered confectioners sugar
- 8 oz cream cheese - softened to room temperature
- ½ cup unsalted butter - softened to room temperature
- 1 tsp lemon juice
Kitchen Equipment Used
- 15x10 baking sheet or 9x13 baking pan - I used a baking sheet
- Hand Mixer - I used this Kitchenaid 5 Ultra Power Speed Hand Mixer
- Mixing bowls
- Spatula
- Measuring spoons + cups - this is a magnetic set that sticks together in the drawer to keep things more organized.
How To Make Carrot Cake
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
Prep: Peel and shred 3-4 medium-sized carrots. You'll need 3 cups shredded carrots for this recipe. Add 15 oz canned crushed pineapple to a strainer and drain as much excess liquid as possible.
STEP 1: Preheat the oven to 350°F. Spray a 15x10 baking sheet or 9x13 baking dish with nonstick cooking spray and set aside.
STEP 2: In a medium bowl, mix together the dry ingredients: 2 cups all-purpose flour, 2 tsp baking powder, 1 ½ tsp cinnamon, ½ tsp ginger, ¼ tsp salt and ⅛ tsp nutmeg.
STEP 3: Add 4 eggs to a large bowl. Use a hand mixer to beat the eggs for 1 minute.
STEP 4: Add in 1 cup granulated sugar and ½ cup brown sugar. Mix together until sugar blends using hand mixer.
STEP 5: Add ¾ cup vegetable oil and 1 tsp vanilla extract to the bowl and mix again.
STEP 6: Add the 3 cups shredded carrots and 15 oz canned crushed pineapple (drained). Fold in using a spatula.
STEP 7: Add the dry ingredients to the wet ingredients and mix together until combined (do not over mix) using a spatula.
STEP 8: Spread onto the prepared baking sheet (or 9x13 baking dish) and smooth into an even layer using spatula. Bake for 30-35 minutes, or until a toothpick comes out clean when poked through the center.
NOTE: Let the cake cool completely before adding the cream cheese frosting. To help speed up the process, first let the cake cool at room temperature for 20-30 minutes until pan is no longer hot, then place it in the fridge to cool an additional 30-45 minutes.
STEP 9: In a large bowl, add 4 cups powdered confectioners sugar, 8 oz softened cream cheese, ½ cup softened unsalted butter and 1tsp lemon juice. Start the hand mixer on lowest setting to gently mix the ingredients. You can turn it to a higher setting once they start to combine. Mix for 3-4 minutes, or until the frosting is smooth and creamy with minimal lumps.
STEP 10: Once the cake has cooled completely, spread a small amount of the frosting over the cake to create a crumb coat. Next, add the rest of the frosting in a smooth even layer. You can add as much or as little frosting here. There will probably be some frosting left over.
STEP 11: Slice up the cake and use a small spatula to scoop and serve on plates. Enjoy!
Recipe Tips
- Peel and shred the carrots while preparing the recipe, not the day before. This will ensure they have enough moisture for the cake.
- You can also make this recipe without crushed pineapple. Just add an extra cup of shredded carrots.
- If baking in a 9x13 pan, the baking time may take longer. Check doneness by poking the center with a toothpick.
- Cake must be completely cooled before spreading frosting, or it will start to melt. I speed up the process by placing it in the fridge.
- For cream cheese frosting: make sure to soften the cream cheese and butter on the counter for about 2 hours. This will create the perfect creamy frosting texture.
- If the edges of the cake are starting to brown cover the top with aluminum foil for the rest of the baking time.
How To Store Leftovers
- Leftover cake can be stored in an airtight container in the fridge for 3-4 days or on the counter for 2-3 days.
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Ingredients
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 ½ tsp cinnamon
- ½ tsp ginger
- ¼ tsp salt
- ⅛ tsp nutmeg
- 4 large eggs - room temperature
- 1 cups granulated sugar
- ½ cup brown sugar
- ¾ cup vegetable oil
- 1 tsp vanilla extract
- 3 cups shredded carrots
- 15 oz canned crushed pineapple - drained through strainer
Cream Cheese Frosting
- 4 cups powdered confectioners sugar
- 8 oz cream cheese - softened to room temperature
- ½ cup unsalted butter - softened to room temperature
- 1 tsp lemon juice
Instructions
Prep:
- Peel and shred 3-4 medium-sized carrots. You’ll need 3 cups shredded carrots for this recipe. Add 15 oz canned crushed pineapple to a strainer and drain as much excess liquid as possible.
For The Cake:
- Preheat the oven to 350°F. Spray a 15×10 baking sheet or 9×13 baking dish with nonstick cooking spray and set aside.
- In a medium bowl, mix together the dry ingredients: 2 cups all-purpose flour, 2 tsp baking powder, 1 ½ tsp cinnamon, ½ tsp ginger, ¼ tsp salt and ⅛ tsp nutmeg.
- Add 4 eggs to a large bowl. Use a hand mixer to beat the eggs for 1 minute.
- Add in 1 cup granulated sugar and ½ cup brown sugar. Mix together until sugar blends using hand mixer.
- Add ¾ cup vegetable oil and 1 tsp vanilla extract to the bowl and mix again.
- Add the 3 cups shredded carrots and 15 oz canned crushed pineapple (drained). Fold in using a spatula.
- Add the dry ingredients to the wet ingredients and mix together until combined (do not over mix) using a spatula.
- Spread onto the prepared baking sheet (or 9×13 baking dish) and smooth into an even layer using spatula. Bake for 30-35 minutes, or until a toothpick comes out clean when poked through the center.
- Let the cake cool completely before adding the cream cheese frosting. To help speed up the process, first let the cake cool at room temperature for 20-30 minutes until pan is no longer hot, then place it in the fridge to cool an additional 30-45 minutes.
For Cream Cheese Frosting:
- In a large bowl, add 8 oz softened cream cheese, ½ cup softened unsalted butter, 4 cups icing sugar and 1tsp lemon juice. Start the hand mixer on lowest setting to gently mix the ingredients. You can turn it to a higher setting once they start to combine. Mix for 3-4 minutes, or until the frosting is smooth and creamy with minimal lumps.
- Once the cake has cooled completely, spread a small amount of the frosting over the cake to create a crumb coat. Next, add the rest of the frosting in a smooth even layer. You can add as much or as little frosting here. There will probably be some frosting left over.
- Slice up the cake and use a small spatula to scoop and serve on plates. Enjoy!
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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